Foolproof Homemade Banting Mayo
A delicious home-made mayo that works everytime.
- About the oil, it’s very important that you use light tasting olive oil and not full flavour. The latter is way too strong for mayonnaise! You could, however, substitute avocado, macadamia, almond or walnut oil for some (or all) of the olive oil.
- What’s even better is you can flavor your mayo whichever way you like, too! You could very well add a teaspoon of Dijon or grainy mustard to it, or minced garlic, or horseradish, why not? Fresh herbs, such as thyme, rosemary or oregano, would be delicious as well. A pinch of cracked black pepper adds a little bit of a kick to it. Crushed chili peppers would add an even bigger one! And of course, you could always replace the lime juice with your favorite vinegar!
- Start with one egg, straight out of the fridge. Add the lemon juice (or vinegar) and salt. If you wanted to add mustard, garlic or other flavorings, now would be a good time to do that.
- Pour in one cup of light tasting olive oil. Let that sit for a few seconds, just long enough for the egg settle down and find a comfortable seat at the very bottom of the jar, underneath the oil.
- Insert your stick blender and push it all the way to the bottom of the jar. Push the power button and do not move the blender for a full 20 seconds. After 20 seconds, the mayonnaise will be almost all the way to the top. This is when you want to slowly start raising the blender until you get to the very top. Do not take it completely out though, else you might send mayo flying all over the place! Continue blending for just a few more seconds. At this point, you can move the blender around to make sure you get every last bit of oil blended in.
- And there you have it. Beautiful, creamy, tasty and HEALTHY mayo!